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Ingredients
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Fish
Frittes
Harissa Aioli
Method
Fish Preparation
- 1
Make the Batter
In a bowl, combine flour, cornstarch, baking powder, cayenne pepper, paprika, and salt. Gradually whisk in the cold sparkling water until smooth.
- 2
Batter the Fish
Dip each cod fillet into the batter, allowing excess to drip off.
Frittes Preparation
- 3
Prepare the Potatoes
Peel and cut the potatoes into thin strips. Soak in cold water for 30 minutes, then drain and pat dry.
- 4
Fry the Potatoes
In a deep fryer, heat vegetable oil to 325°F (163°C). Fry the potatoes in batches until golden and crispy, about 5-7 minutes. Drain on paper towels and season with salt.
Cooking the Fish
- 5
Fry the Fish
Increase oil temperature to 375°F (190°C). Fry the battered cod fillets in batches until golden brown, about 4-5 minutes. Drain on paper towels.
Harissa Aioli
- 6
Make the Aioli
In a bowl, mix together mayonnaise, harissa paste, minced garlic, lemon juice, and salt to taste until smooth.
Serving
- 7
Plate the Dish
Serve the hot fish and frittes with a side of harissa aioli for dipping.
